From Dakar to Chambéry: How a Chef’s Journey Redefined French-Senegalese Cuisine
At the historic Château de Candie in Chambéry, chef Badara Gueye has turned La Cantine into a standout dining spot over the past five years. His food blends French technique with bold Senegalese flavours, drawing on a life journey that began in Dakar and spanned continents. The 40-year-old’s dishes—like omble chevalier with kaldou sauce and puffed rice—reflect both his roots and his travels.
Gueye’s path to the kitchen was anything but straightforward. He started as a dishwasher in Los Angeles, facing early struggles before finding his footing in cooking. A stint on an oil tanker followed, where he spent six months at sea preparing meals for the crew. By 2019, he had also worked in Sochaux while playing for FC Sochaux, adding another layer to his varied career.
His culinary style now carries influences from everywhere he’s been: Senegal’s Petite Côte, the Périgord, the Alps, Ukraine, North Africa, and even Japan. At La Cantine, this translates into refined bistronomic dishes that highlight local ingredients—think veal rump with blackcurrant jus—alongside unexpected touches like hibiscus or tamarind. Gueye refreshes the menu monthly, guided by seasonality, emotion, and experimentation. He even consults a horticulturist to pinpoint the best produce at its peak.
Beyond the kitchen, Gueye is also an accomplished painter. His emotive portraits, inspired by nature and personal memories, hang throughout the château and have earned international attention. The same creativity that shapes his art infuses his cooking, making each plate a reflection of his cultural heritage and experiences.
La Cantine’s success rests on Gueye’s ability to merge African warmth with French precision. The restaurant’s serene setting—between city, lake, and mountains—complements dishes that celebrate both local Savoiard ingredients and the chef’s Senegalese roots. With his ever-evolving menu and dual talents in art and cuisine, Gueye has firmly established the château as a destination for diners seeking something distinctive.
